KR102089908B1 - Manufacturing Method of Cod-Pocacia Bread - Google Patents

Abstract

The present invention discloses a bread making technique. That is, a method of manufacturing a pollack roe focaccia bread evenly mixes flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, Levein liquid, water, and olive oil, followed by kneading and fermenting the same for several times to make Italian focaccia bread, and then adding own recipe-style potato salad and pollack roe filling sauce to manufacture and release Korean style pollack roe focaccia bread having a salty flavor. Therefore, modern people can easily approach and eat harmonious brunch bread in which own recipe-style potato salad and pollack roe are mixed, so that it is possible to contribute to promoting the health of the nation by popularization of the pollack roe focaccia bread.

Description

Manufacturing Method of Cod-Pocacia Bread {Manufacturing Method}

The present invention relates to a bread-making technology, in particular, flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangliquir, water, and olive oil are mixed evenly and made by kneading and fermenting several times It relates to a method of manufacturing spicy pocacia bread, which is made of Italian-style pocacia bread, and then cooked with our own Korean-style poachia bread that adds our own recipe-style potato salad and spicy peeling sauce.

Wheat flour, the raw material of bread, has two proteins, glutenin and gliadin, which form gluten in the kneading process, and the gluten has viscoelasticity, and captures CO2 generated during fermentation. It swells the bread dough and stabilizes the tissue by supporting gas cells in the final product along with starch.

Compared to conventional flour products, gluten-free bread like the prior art has problems such as irregular porous cell structure, low volume, unsatisfactory hard texture, hardening in just a few hours of storage, and cracking due to long-term storage. .

'Focaccia' is an Italian wording for slipper-shaped bread.It was developed in Italy or France, and mixed with flour and yeast to prepare a liquid type dough, and mixed with this dough containing olive oil to primary. It is prepared by fermenting, shaping it, and then subjecting it to secondary fermentation for baking.

Focaccia has a tough texture, and the bread is easy to scream, prefers soft bread, and is difficult to meet the tastes of Koreans who eat bread as a snack. In particular, in the case of using imported wheat having a relatively low moisture content, in order to prevent decay during distribution, there was a problem in that the texture of the imported wheat is dried to less than 02% and the texture of the imported wheat is more difficult than the original taste.

Korean Patent Publication No.: 10-2016-0127489 Korean Patent Publication No.: 10-2018-0089983 Korean Patent Publication No.: 10-2005-0032077 Korean Patent Registration No.: 10-1375608-0000

The method of manufacturing the spicy pocacia bread of the present invention has been devised to solve the problems of the prior art, and the first object of the present invention is a new spicy poca suitable for Korean taste by putting the soft texture of the homemade potato salad The purpose of this is to make chia bread so that it can be stored for a long time due to slow aging, and popularized for easy eating even for breakfast and lunch.

The second object of the present invention is to put the spicy peeling sauce on the dough, and enjoy the unique flavor of the spicy bread rich in protein and vitamin E. You can enjoy the baked bread together. This is to give the public a little help in promoting the health of busy modern people.

The third object of the present invention is to develop a self-prepared potato salad containing potatoes and onions having excellent efficacy in regulating blood sugar in a recipe form, so that insulin secretion is well performed, so that it is not burdensome to eat even in diabetics and hypertensive patients. Therefore, it is to provide food that is very beneficial to health.

The present invention for achieving the above object includes the following configuration.

That is, the method of manufacturing the spicy pocacia bread according to the embodiment of the present invention includes flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangriquir, and water for 9 to 11 minutes. Performing a first mixed dough to produce a first dough; Generating a second dough by adding 100 g of olive oil to the kneader containing the first dough, and performing a second mixing dough for 50 to 65 seconds; The first fermented dough is mass-produced by first fermenting the second dough for 45 to 55 minutes, and then the first fermented dough is divided by 60 g to make a first focacia dough mass, which is the main ingredient of the spicy pocacia bread. Preparing a plurality; A plurality of second focaccia concealed so that the self-recipient potato salad is not exposed to the outside by putting a portion of the plurality of focaccia dough in each of the plurality of first focaccia dough masses Mass-producing the dough mass; Second fermentation of the plurality of second focaccia dough masses for 40 to 60 minutes produces a second fermented dough, and cuts the spicy peeling sauce from the upper end to the lower end of the upper surface of the second fermented dough. Generating a plurality of third focaccia dough masses by applying them to the sheathed area; And putting the third focacia dough loaf in an oven, baking for 11 to 13 minutes, and finally storing the spicy pocacia bread as it is stored at room temperature.

The method of manufacturing the spicy pocacia bread of the present invention has been devised to solve the problems of the prior art, and the first object of the present invention is a new spicy poca suitable for Korean taste by putting the soft texture of the homemade potato salad The purpose of this is to make chia bread so that it can be stored for a long time due to slow aging, and popularized for easy eating even for breakfast and lunch.

The second object of the present invention is to put the spicy peeling sauce on the dough, and enjoy the unique flavor of the spicy bread rich in protein and vitamin E. You can enjoy the baked bread together. This is to give the public a little help in promoting the health of busy modern people.

The third object of the present invention is to develop a self-prepared potato salad containing potatoes and onions with excellent efficacy in regulating blood sugar in a recipe form, so that insulin secretion is well performed, so that it is not burdensome to suffer from diabetes and hypertension. Therefore, it is to provide food that is very beneficial to health.

1 is a process diagram showing in more detail the recipe for a method of manufacturing spicy cocacia bread according to an embodiment of the present invention.
FIG. 2 is an extended procedure diagram of FIG. 1 showing a recipe in more detail for a method of manufacturing spicy cocacia bread according to an embodiment of the present invention.
Figure 3 is a flow chart showing a method of manufacturing spicy cocacia bread according to an embodiment of the present invention.

[Example]

Hereinafter, with reference to the accompanying drawings, an embodiment of the present invention will be described in detail.

1 is a view showing a method of manufacturing spicy cocacia bread according to an embodiment of the present invention.

Referring to FIG. 1, the method for manufacturing coarse pocacia bread (1000) is flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangliquir, water, and olive oil. It is a method of making our own Korean spicy spicy cocacia bread by adding homemade recipe potato salad and spicy peeling sauce after making Italian bread made from dough and fermentation.

First, the first process according to the manufacturing method (1000) of cod roe pocacia bread is flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangliquir, and water for 9 to 11 minutes. The first kneaded dough is produced to produce a first kneaded product (P100, P110).

The first dough is the result of the first mixing kneading with 900g of flour, 100g of glutinous rice flour, 100g of corn flour, 60g of whole wheat flour, 80g of sugar, 20g of salt, 20g of raw yeast, 50g of Lebangriquir, and 800g of water in a kneader (P120).

In the second process, the second dough is produced by adding the olive oil to the dough containing the first dough, and performing the second mixing dough for 50 to 65 seconds (P130, P140).

Olive oil, added in the second step, helps digestion, has a positive effect on body organs, and has a higher content of unsaturated fatty acids than animal and other vegetable oils, helping to lower blood cholesterol levels that cause heart disease. This is because. Besides, it has a lot of antioxidants, so it has the advantage of enduring up to 200 ℃ or higher without emitting harmful toxic gases like animal oil or other vegetable oil.

In the third process, the first fermented dough is mass-produced by first fermenting the second dough for 45 to 55 minutes, and then the first fermented dough is divided into 60 g portions, and the first focacia dough, which is the main ingredient of the spicy pocacia bread Prepare a large number of loaves (P150).

In the fourth process, as shown in FIG. 2, a box is placed outside the recipe-type potato salad by putting a portion of a plurality of the Pocacia-type dough in each of the plurality of first Pocacia dough loaves A number of second focaccia dough masses concealed to be unexposed are mass produced (P160).

Here, the home-made recipe potato salad is prepared by mixing potatoes, home-made recipe-style mayonnaise, raw onion, and soybean oil, and after preparing boiled and mashed potatoes, home-made recipe mayonnaise, raw onion, and soybean oil, double the onion 130 to Put 135g and 15-20g of soybean oil in a frying pan, prepare the roasted onions made by frying them for 2 to 5 minutes, then mix the boiled and mashed potatoes, homemade recipe mayonnaise, and the roasted onions evenly. .

Subsequently, in the fifth process, a plurality of second focaccia dough masses are subjected to secondary fermentation for 40 to 60 minutes to produce a second fermented dough, and a sheath is cut from an upper end to a lower end of the upper surface of the second fermented dough. Then, a number of third focaccia dough masses are produced by applying the spicy cod pilling sauce to the sheathed portion (P170).

Here, it should be noted that the spicy cod roe sauce is a nutritional source made by mixing 300 g of spicy cod, 150 g of unsalted butter and 135 g of homemade recipe mayonnaise.

The cod roe is rich in protein and vitamin E, making the fish feel a bitter taste, especially the riboflavin component of cod roe not only helps with antioxidant activity but also helps prevent various cancers and is effective in relieving inflammation.

In addition, the homemade recipe mayonnaise will be said to be a composition made by mixing 50 g of brown rice vinegar, 40 g of honey, 25 g of mustard and 20 g of kelp powder.

Finally, in the sixth process, the third loaf of Pocacia is put in an oven, baked for 11 to 13 minutes, and then stored at room temperature to finally release the spicy Pocacia bread (P180, P190, P200).

3 is a view showing a method of manufacturing cod roe pocacia bread according to an embodiment of the present invention.

Referring to FIG. 3, the method of manufacturing the spicy cocacia bread mixes flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangliquir, water, and olive oil and kneads and ferments several times. This is a method of making our own Korean-style poachia bread that has our own Korean savory taste by adding homemade recipe potato salad and spicy peeling sauce after making Italian-made pocacia bread.

First, the method of manufacturing the spicy cocacia bread is by adding flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebangriquir, and water into a kneader and performing the first mixed dough for 9 to 11 minutes. The first dough is produced (S100).

Olive oil is added to a kneader in which the first kneaded water is added, thereby generating a second kneaded material by performing the second kneading for 50 to 65 seconds (S110).

The first fermented dough is first fermented for 45 to 55 minutes to mass-produce the first fermented dough, and then the first fermented dough is divided into 60 g portions to form a large number of first focacia dough masses, which are the main ingredients of the spicy pocacia bread. Prepare (S120).

A plurality of second focaccia dough masses concealed so that the self-recipe type potato salad is not exposed to the outside by putting a portion of the plurality of focaccia dough masses in each of the plurality of first focaccia dough masses Mass production (S130).

Second fermentation of a plurality of second focaccia dough lumps for 40 to 60 minutes to produce a second fermented dough, and after cutting the sheath from the upper end to the lower end of the upper surface of the second fermented dough, the spicy peeling sauce is cut. A number of third focaccia dough masses are generated by applying them to the egg area (S140).

Put the third loaf of Pocacia dough in the oven, bake it for 11 to 13 minutes, and finally release the spicy Pocacia bread as it is stored at room temperature (S150).

Although described above with reference to the preferred embodiments of the present invention, those skilled in the art may variously modify and change the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can.

1000: Pre-treatment process for the manufacturing method of cod roe pocacia bread

Claims (5)

Adding flour, glutinous rice flour, corn flour, whole wheat flour, sugar, salt, raw yeast, lebanguliquir, and water to a kneader to perform a first mixed dough for 9 to 11 minutes to produce a first dough;
Generating a second dough by adding the olive oil to the kneader containing the first dough, and performing a second mixing dough for 50 to 65 seconds;
The first fermented dough is firstly fermented for 45 to 55 minutes to mass-produce the first fermented dough, and then the first fermented dough is divided into 60 g portions to obtain a first focacia dough mass, which is the main ingredient of the spicy pocacia bread. Preparing a plurality;
A plurality of second focaccia concealed so that the self-recipient potato salad is not exposed to the outside by putting a portion of the plurality of focaccia dough in each of the plurality of first focaccia dough masses Mass-producing a dough mass;
Second fermentation of the plurality of second focaccia dough masses for 40 to 60 minutes to produce a second fermented batter, and after cutting the sheath from the upper end to the lower end of the upper surface of the second fermented batter, sprinkle spicy peeling sauce Generating a plurality of third focaccia dough masses by applying the sheath to the cut area; And
The step of releasing the third Pocacia dough into the oven and baking for 11 to 13 minutes and storing at room temperature to finally release the spicy Pocacia bread.
The homemade recipe potato salad, boiled mashed potatoes, homemade recipe mayonnaise and raw onion 130-135 g and 15-20 g of soybean oil in a frying pan, roasted for 2 to 5 minutes and prepared by roasted onions, then boiled and mashed potatoes, Characterized in that it is an ingredient of the above-mentioned spicy pocacia bread, which is made by mixing homemade recipe mayonnaise and roasted onion evenly,
The cod roe peeling sauce is a nutritional source made by mixing 300 g of cod roe, 150 g of unsalted butter and 135 g of self-recipe mayonnaise, and the self-recipe mayonnaise is made by mixing 50 g of brown rice vinegar, 40 g of honey, 25 g of mustard and 20 g of kelp powder. A method of manufacturing cod roe pocacia bread characterized by being a composition.
delete delete delete The method of claim 1, wherein the first dough is
The flour 900g, glutinous rice flour 100g, corn flour 100g, whole wheat flour 60g, sugar 80g, salt 20g, raw yeast 20g, Lebangliquir 50g, water 800g into a kneading machine, characterized in that it is the result obtained through the first mixing dough A method of making focaccia bread containing spicy spicy egg.

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